Cabbage, Water Chestnuts 'n Celery Casserole

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“This is a very tasty way to serve cabbage mixed with the celery. Do not over cook the veggies you want to have a crunch left. I often do this dish ahead and just pop it in the oven 25 minutes before dinner. I cut the soup back to 1/4 cup but it depends how saucy you like things”

Ingredients Nutrition

  • 3 cups celery, sliced on the diagonal 3/4 inch slices
  • 2 cups cabbage, thinly sliced
  • 1 cup boiling water, with
  • 1 vegetable bouillon cube (use beef cube if you wish)
  • 1 (10 1/2 ounce) can condensed cream of mushroom soup
  • 4 tablespoons onions, minced
  • 1 (5 ounce) can water chestnuts, drained & sliced
  • 3 tablespoons red peppers, cut into 1 inch thin slices
  • 34 cup aged cheddar cheese, grated (use mild or other cheese if you prefer or leave out)
  • 1 cup chow mein noodles (dry fried)
  • salt and pepper


  1. Combine the water and veggie cube in a saucepan add celery and cover simmer for 8 minutes (celery should still be crisp).
  2. Save a 3/4 cup of the liquid, drain the rest.
  3. Cook the cabbage in 1/2 cup of water for 4 minutes, drain thoroughtly.
  4. Mix the celery water with the soup& onions.
  5. Season to taste.
  6. Toss together the cabbage, celery, red pepper& water chestnuts.
  7. Mix with the soup mixture and pour into a lightly greased 1 1/2 quart casserole dish.
  8. Sprinkle cheese on top (omit cheese is you want to cut back on calories but it does give a nice finish& great flavor).
  9. Sprinkle on the Chow Mein noodles.
  10. Bake uncovered in 375f oven for 15-20 minutes or until the mixture is bubbly& golden.

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